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In this summery pastwith fresh tomatoes garlic this mashed then minced flavors sauce. (Rich Hein~Sun-Times)

In this summery pasta with fresh tomatoes, garlic that is mashed then minced flavors the sauce. (Rich Hein~Sun-Times)

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Updated: May 9, 2012 9:41AM



MAKES 4 SERVINGS

2 pounds fresh, ripe tomatoes

2 cups fresh basil leaves, torn in pieces

3 garlic cloves, whole, peeled

6 tablespoons olive oil

1 pound conchiglie (medium shell) pasta

Salt and freshly ground pepper

Freshly grated Parmesan cheese
(optional)

Cut an X into bottoms of tomatoes and core them. Drop tomatoes into boiling water for 1 minute until peels loosen, then remove and peel. Cut tomatoes in half. Squeeze out and discard most of seeds.

Place tomatoes in very large bowl with basil, garlic and olive oil. Mash with potato masher until chunky. Let stand 2 hours or up to 4 hours, if possible.

Boil pasta until al dente. While pasta boils, remove garlic cloves from sauce. Taste sauce, then finely mince and return as much of garlic as desired to sauce. Season with salt and pepper.

Drain pasta and place into bowl with sauce, tossing to coat well. Serve immediately, topped with a shower of grated Parmesan cheese, if desired.

Chicago’s Downtown Farmstand

Nutrition facts per serving: 649 calories, 23 g fat, 3 g saturated fat, 0 mg cholesterol, 95 g carbohydrates, 9 g sugars, 18 g protein, 261 mg sodium, 7 g fiber



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